Method

Place dry ingredients for dough in food processor. Mix. Add milk and mix until comes together. Allow dough to rest under bowl for at least 20-30 minutes.

Meanwhile mix together all items for filling.

After dough has rested, use pasta machine to roll out dough, doing about a quarter of the dough at a time. Roll to about a 4 thinness. Cut out with 2" cutter and fill half with filling. Fold over and pinch edge (wetting with a bit of water) close. Set aside on floured sheet pan and finish others. (Can be frozen at this point on sheet pan).

Bring a large pot of water to a rolling boil. Salt water. Add pierogis a few at a time and cook briefly until floats to top and boils about 1-2 minutes more. (Total cooking time is about 4 -5 minutes).

Melt butter on hot sheet pan and place pierogis on sheet pan when finished boiling. To finish cooking pierogis, place under broiler briefly until bubbly. Serve with sour cream.